1 (16 ounce) can diced green chile peppers, drained
1 (8 ounce) can diced green chile peppers, drained
1 tablespoon tomato paste
1 pound sandwiches, warmed
1/4 cup shredded mozzarella cheese
Drain peppers, leaving just seeds in the stem. Sprinkle them with tomato paste. Fill the center of a sandwich bag with each pepper and then cut the corners from the ends of the peppers. Place them on the bag. Stuff each pepper with cheese.
Place cold pasta on hot grill, and brush with tomato paste during intermission.